1895 The Mixicologist by C F Lawlor

THE l\IIXICOLOGIST. 3r First; pour in the maraschino, then introduce the yolk with a spoon, without disturbing the mara– schino; next carefully surround the egg with van illa cordial, and lastly put the brandy on top. In making a Pousse of any kind the greatest care should be observed to keep all the ingredients com– posing it separate. This may best be accomplished by pouring the different materials from a sherry– wine glass. It requires a steady hand and careful manipulation to succeed in making a perfect Pousse.

Lawlor's Pousse Cafe. (Use a small wineglass.)

Take ~ Cura<;:oa.

~ maraschino. ~ yellow chartreuse. ~ old Cognac brandy. Keep all the ingredients separate. See conclud· ing remarks in the preceding recipe.

Parisian Pousse Cafe. (Use small wineglass.)

Take .g. Cnrac;oa.

.g. Kirschwasser. 1;- chartreuse. Care should be taken to k eep the ingredients from mixing together. See preceding recipes.